Biscoff Cheesecake

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Biscoff Cheesecake

This no-bake Biscoff cheesecake is pure magic. Every single person who’s tasted it has proclaimed it the best cheesecake ever. Seriously, it’s that good! It’s one of those desserts that makes you do a double-take after the first bite, realizing you might have just discovered your new favorite treat. It’s incredibly easy to whip up, and since it’s no-bake, there’s no need to stress about oven time. With a buttery Biscoff cookie crust, a rich Biscoff cheesecake filling, and a drizzle of melted Biscoff cookie butter on top, this cheesecake is a guaranteed hit.

 

Biscoff Cheesecake

Biscoff Cheesecake

With a buttery Biscoff cookie crust, a rich Biscoff cheesecake filling, and a drizzle of melted Biscoff cookie butter on top, this cheesecake is a guaranteed hit.

Ingredients

  • For the Cookie Crust:
  • 8.8 ounces Biscoff Cookies (250g)
  • 1/3 cup butter (75g), melted
  • For the Cheesecake:
  • 16 ounces cream cheese (450g), softened
  • 1/2 cup powdered sugar (60g)
  • 1 teaspoon vanilla extract
  • 1 cup Biscoff cookie butter (250g)
  • 1 1/4 cups heavy cream (300ml), cold
  • For the Topping:
  • 1/4 cup Biscoff cookie butter (63g)
  • 2 Biscoff cookies, crushed

Instructions

  • Prepare the Pan: Flip the base of an 8-inch springform pan to remove the lip. Spray with non-stick spray and line the bottom with a square sheet of parchment paper. Clip the sides in place. Optionally, line the sides with strips of parchment paper for easy removal later.
  • Make the Crust: Process the Biscoff cookies in a food processor until they become fine crumbs. Add the melted butter and process again until well mixed. Press the mixture into the prepared pan using the base of a measuring cup to pack it down tightly and create a smooth top. Place the crust in the freezer while preparing the filling.
  • Prepare the Filling: In a stand mixer, beat the cream cheese, powdered sugar, and vanilla extract until smooth. Add the Biscoff cookie butter and continue beating until combined. Pour in the cold heavy cream and beat until the mixture is thick and smooth.
  • Assemble the Cheesecake: Spread the cheesecake filling over the chilled cookie crust, smoothing the top. Refrigerate for at least 6-8 hours, preferably overnight, to set.
  • Add the Topping: Once set, remove the cheesecake from the springform pan using the parchment overhang. Place it on a cake stand and discard the parchment paper. Melt the Biscoff cookie butter in a microwave-safe bowl in 30-second intervals until smooth. Drizzle over the top of the cheesecake and sprinkle with crushed Biscoff cookies.
  • Chill and Serve: Return the cheesecake to the fridge for 10 minutes to allow the topping to set. Slice and enjoy!

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